Laura Walton

Honey Blackberry Scones

It’s summer, our blackberry bramble is booming, and it’s time to make some fruit scones.

If you’re looking for an extra-sweet scone that’s more of a stand-alone treat, then this isn’t the recipe for you. But if you’re looking for a lightly-sweet, buttery pastry dotted with summer fruit that’s perfect with a cup of coffee or tea and a little smear of your favorite jam, then this may be your scone.

My original scone recipe includes sugar as its sweetener, but I make many of my scones with honey. I love the taste of honey, and I don’t need to use as much of it to get just enough subtle sweetness to differentiate a scone from a biscuit. Plus, honey is excellent when paired with fresh summer fruit.

Mmmm. Scones. Here’s the recipe, friends!

EDIT 7/24/25: I’ve added more honey to the recipe and adjusted other ingredients accordingly to account for extra moisture, as well as changed the order of adding the blackberries. Enjoy!

Honey Blackberry Scones

  • Servings: 8
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Like biscuits, you don’t want to mess with this dough too much - just mix, pat, and bake. If the blackberries are extra large, feel free to break them up a bit when adding them, or chop them in half.


you will need:

  • 2 c all-purpose flour (you can sub up to 1 c wheat flour), plus more for sprinkling
  • ½ tsp kosher salt
  • 2-3 tbsp honey, plus more for brushing
  • 1 tbsp baking powder
  • 5 tbsp cold salted butter, cut into cubes
  • 1 large egg, lightly beaten
  • 1 c fresh or frozen blackberries
  • ½-2/3 c buttermilk or sour milk, plus 1-2 tbsp for brushing

Directions

  1. Preheat the oven to 450 degrees F. Line a baking sheet with a Silpat or parchment paper.
  2. In a large mixing bowl, whisk together the flour, salt, and baking powder. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. You can also do this step in the food processor, with 3-4 pulses. Add blackberries to dry ingredients, then refrigerate while you prep the milk mixture.
  3. In a large measuring cup or medium bowl, whisk the egg and honey with ½ c of the milk, then fold into the flour mixture until it just barely holds together with a few dry spots. Add milk, a few tablespoons at a time, if the dough is too dry. (Depending on the size and juiciness of your blackberries, you may have a wetter or drier dough, so add or reduce accordingly.)
  4. Turn dough onto a lightly floured countertop (you may or may not need to flour the counter if your dough has dry spots) and lightly pat the dough until it just comes together. Pat it into a circle about 10 inches diameter and 1 ½ inches thick. Cut the dough into eight equal wedges.
  5. Transfer each wedge to the prepared baking sheet, spacing each wedge about 2 inches apart. Whisk about 1 tbsp honey with 2-3 tbsp buttermilk in a small bowl (or the same measuring cup you used to mix the milk, honey, and eggs), and brush the tops of the wedges with . Bake at 450 degrees F for 10-12 minutes until the edges are lightly browned. Remove from the oven to a cooling rack, allow to cool in the pan for 5 minutes, then transfer the scones to a cooling rack to cool completely, about 20 minutes.

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